Description
Craving something bold, spicy, and utterly satisfying? This Szechuan-Style Eggplant in Garlic Sauce is the ultimate answer for lovers of savory, umami-packed dishes. Tender eggplant slices are pan-seared until golden and then tossed in a deeply flavorful garlic-soy sauce laced with a signature Szechuan kick. It’s perfect for those seeking quick dinner ideas, easy vegan recipes, or just bold food ideas for a healthy, plant-based meal. Whether you’re whipping this up for a weeknight meal or impressing guests, this easy dinner recipe delivers big flavor with minimal effort.
Ingredients
2 medium Asian eggplants (or 1 large globe eggplant), cut into batons
1 tablespoon salt (for sweating the eggplant)
2 tablespoons vegetable oil (for stir-frying)
1 tablespoon sesame oil (for added aroma)
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 scallions, chopped (whites for cooking, greens for garnish)
1 tablespoon fermented black bean paste (optional, for deeper umami)
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar (or maple syrup)
1 teaspoon cornstarch mixed with 2 tablespoons water (for slurry)
1/2 teaspoon crushed red pepper flakes or Szechuan peppercorns
1 tablespoon toasted sesame seeds (for garnish)
1 small chili, finely sliced (optional)
Instructions
1. Wash and cut the eggplant into long batons or wedges. Sprinkle with salt and let rest in a colander for 15–20 minutes. Rinse and pat dry.
2. In a bowl, mix soy sauce, dark soy sauce, rice vinegar, sugar, cornstarch slurry, and pepper flakes. Set aside.
3. Heat vegetable oil in a wok or skillet. Stir-fry eggplant in batches until browned and tender. Set aside.
4. In the same pan, add sesame oil, garlic, ginger, and white scallion parts. Sauté until fragrant.
5. Return eggplant to the pan. Pour in the sauce and stir well. Cook until the sauce thickens and coats the eggplant.
6. Garnish with green scallion tops, sesame seeds, and optional chili slices. Serve hot over rice or noodles.
Notes
Always salt and drain eggplant before cooking to prevent sogginess and bitterness.
Don’t overcrowd the pan—cook in batches for a better sear.
Prepare your sauce in advance to avoid overcooking during the stir-fry process.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: szechuan eggplant, garlic eggplant, quick dinner, easy recipe, spicy vegan, healthy Chinese food